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Prep time
15 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Crêpes are a staple in my house. They are quicker to whip up than pancakes and very customizable. Fill them with lemon juice and sugar for an easy breakfast, add some scrabbled eggs, sauteed spinach and some cheddar for an easy lunch, or try this version with thinly sliced ham, creamy bechamel, eggs, and cheese for a satisfying mid-day or evening meal. You can even stack them with custard or chocolate hazelnut spread and serve them in cake form.
Resting the batter to rest for a few minutes may seem fussy, but allowing the gluten in the flour to relax ensure super-tender, light crepes. —Samantha Seneviratne
Test Kitchen Notes
This recipe is presented in partnership with Gonna Need Milk. —The Editors
Watch This Recipe
Crêpes with Ham, Egg, and Cheese
Ingredients
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For the crepes
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2
large eggs
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1
large egg yolk
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1
whole milk
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3/4
all-purpose flour
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1 tablespoon
granulated sugar
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1/2
kosher salt
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1 tablespoon
unsalted butter, melted and cooled, plus more for greasing the skillet
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For the béchamel
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3 tablespoons
butter
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3 tablespoons
all-purpose flour
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1 1/2
whole milk
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1/4 cup
Parmigiano-reggiano
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1
Dijon mustard
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2 tablespoons
tarragon, plus more for serving
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2 tablespoons
chives, plus more for serving
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For the filling
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6
thin slices ham
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6 ounces
grated gruyere
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6
large eggs
Directions
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Prepare the crêpe batter: combine all the ingredients in a blender and blend until completely smooth. Cover and refrigerate for 30 minutes.
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Meanwhile, prepare the béchamel sauce: in a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking, gradually add the milk. Cook, stirring, until the mixture has thickened, about 3 minutes. Remove from the heat and stir in the Parmigiano, Dijon, tarragon, and chives.
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Heat the oven to 350°F. Line two rimmed baking sheets with parchment paper. Prepare the crêpes. Melt a little bit of butter in a 10-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add about a 1/4 cup crepe batter to one side of the pan. Quickly tilt and swirl the pan to spread the batter to an even thickness. Return the pan to the heat and cook until very lightly golden and set on one side, about 30 seconds. Tuck a small offset spatula under the edge of the crêpe,
grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip the crêpe onto a parchment-lined baking sheet to cool.
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Continue with the rest of the batter, stirring between crêpes and occasionally wiping out the skillet with a paper towel. Very lightly butter the skillet every few crêpes. The batter should make about 6 crêpes.
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Set three crêpes on each baking sheet. Dollop about 1⁄4 cup béchamel in the center of each crêpe. Top each with a slice of ham. Then top each with 1 ounce of gruyere. Make a little well in the cheese of each crêpe and crack an egg into each one. Season each with salt and pepper. Fold up the four sides of each crepe up around the filling.
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Bake the filled crepes until the egg whites are set, 10 to 12 minutes. Sprinkle with herbs to serve.
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